Amatriciana Sauce
This sauce was created in the Roman town of Amatrice. It is commonly served over thick, hollow-tube pasta called bucatini, however I serve it over almost any dried pasta, often using spaghetti.
Buon Appetito!
Deborah Mele
Amatriciana Sauce
Yield:
Serves 6
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
This traditional sauce is flavored with pancetta and onions and is great served over many types of pasta.
Ingredients
- 1 Medium Onion, Finely Chopped
- 2 Cloves of Garlic, Minced
- 4 Tablespoons Olive Oil
- 3 Slices of Bacon or Pancetta, Chopped into Small Pieces
- 1 (14oz) Can Chopped Tomatoes
- Salt & Pepper
- Red Pepper Flakes
- 1/4 Cup Chopped Fresh Parsley
- 1 Pound Dried Pasta
- Fresh Grated Romano Cheese
Instructions
- Put the oil in a sauce pan with the onion and cook until translucent.
- Add the pancetta or bacon and cook for a few minutes more.
- Add the garlic and mix well.
- Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes. Cook pasta of choice "al dente", and mix with the sauce.
- Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese.
Nutrition Information:
Yield: 6 Serving Size: 1/3 cupAmount Per Serving: Calories: 284Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 14mgSodium: 221mgCarbohydrates: 27gFiber: 2gSugar: 2gProtein: 9g
Love Amatriciana….I have made it using applewood smoked bacon and instead of using minced garlic, used roasted garlic cloves, and leaving the sauce go for a few hours at a slow simmer really gives it depth…finish it off with roasted ricotta salata.